Cuisine Amériques - Caraïbes Val-De-Marne

The gaily colored décor puts us in good mood and the terrace installed in a courtyard proposes to eat under the sun or the stars, depending on our timetable of arrival. The tex-mex plates make us eat a taco, a burrito, chili con carne… There are also fajitas with guacamole, pepper and fresh cream. To compose our meal to the Mexican, take a grill: Beef and spicy chicken skewers are attractive with their full rice and salad topping. Let's eat all these foods by drinking a little or a lot of margarita. it shall be presented in the glass, half liter, per liter. Fresh fruit, dessert sorbet? Oh yes, that's a very good idea!

At the entrance to the room, the counter displays the raw meats, salads and vegetables that show the plates and the sandwiches on the map. The lamb and chicken fall into effilochée, seasoned @, shavings of, and beef, also coated with Brazilian picanha. Other typical dishes such as meat doughnuts evoke the country of the round ball, while raviers hummus and purée rappellent remind Turkey. We'll be happy from one universe to another, choosing a Amazon acai juice, or ayran milk fermented. On the dessert, the green lemon and the fruit of the passion predominate on the Brazilian side, while the almond and walnut sign Turkish sweets.

A few steps away from the RER, this is a place full of scenery that you love to visit, and for many good reasons. Already, Creole's P 'tite announces color, just with its name. As soon as you arrive on the spot, it's the landslide, with white and colored walls, and tables with bariolated tablecloths. But the content of the plate is not bad either, with standards that, at the simple reading of the map, give you a smile: caris, blades, samoussas or plugs. The rhums arranged are really not bad either! Formulas at noon at super advantageous rates.